In a large saucepan over high heat, combine asparagus, peas, stock, tarragon, salt and pepper; bring to a boil.,Reduce heat and simmer for 10 minutes or until asparagus is very tender.,______,If freezing soup, see to freeze section below; otherwise proceed with step,Return to saucepan and heat until hot.,Ladle into warmed soup bowls; garnish with Rye Croutons.,To freeze: Cool.,Ladle into freezer containers.,Seal, label and date.,Freeze for up to 4 months.,To serve: Thaw soup in microwave or in refrigerator overnight.,Proceed with step 3, above.,From Marilyn Crowley and Joan Mackie: The Best Soup Cookbook